When it comes to cozy, crowd-pleasing casseroles, Creamy Chicken Tetrazzini is a timeless favorite. Tender linguini is tossed in a luscious cream cheese and chicken soup sauce, loaded with juicy shredded chicken, and topped with a blanket of bubbling mozzarella and cheddar.

This dish is the perfect make-ahead family dinner — rich, creamy, and satisfying enough to feed a hungry crowd, yet easy enough to whip up on a weeknight. Whether you’re hosting a potluck, making a Sunday supper, or stocking your freezer for busy days, this pasta bake will quickly become a go-to.

Why You’ll Love This Recipe

Creamy, cheesy goodness in every bite.
Family-friendly and kid-approved.
Easy to make ahead and perfect for freezing.
Flexible ingredients — swap in different cheeses or pasta shapes.
One-pan baking for minimal cleanup.

Ingredient Breakdown

Linguini – The long pasta base that soaks up all the creamy sauce.

Butter – Greases the baking dish and adds richness.

Cream of Chicken Soup – A shortcut ingredient for a velvety sauce.

Cream Cheese – Brings tangy creaminess and body.

Garlic – Fresh minced cloves for depth of flavor.

Sour Cream – Adds a subtle tang and silky texture.

Chicken Broth – Thins the sauce to the perfect consistency.

Dried Parsley & Garlic Powder – Pantry herbs for flavor balance.

Black Pepper & Kosher Salt – Seasoning essentials.

Shredded Chicken – Juicy, protein-packed, and perfect for leftovers.

Mozzarella & Cheddar – The cheesy duo that creates a melty, golden topping.

Step-by-Step Instructions

Preheat the oven
- Set oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with softened butter.
Cook the pasta
- Boil linguini in salted water for 1 minute less than package directions. Drain and set aside.
Make the creamy sauce
- In a large bowl, whisk together cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, garlic powder, black pepper, and salt until smooth.
Add chicken, cheese, and pasta
- Stir in half of the mozzarella and cheddar cheeses.
- Fold in shredded chicken and cooked linguini until well coated.
Assemble the bake
- Transfer mixture to the prepared baking dish.
- Top with remaining mozzarella and cheddar cheeses.
Bake
- Bake for 30–35 minutes, until bubbly and golden.
Rest and serve
- Let cool for a few minutes before serving. Enjoy the creamy, cheesy comfort!

Pro Tips for the Best Chicken Tetrazzini

Slightly undercook the pasta — it will finish cooking in the oven.
Use rotisserie chicken to save time.
Shred cheese from a block for the best melt (pre-shredded can be grainy).
Add vegetables like mushrooms, peas, or spinach for extra nutrition.
Make it ahead — assemble, cover, and refrigerate up to 24 hours before baking.

Ingredient Swaps & Variations

Pasta swap: Spaghetti, fettuccine, or penne work well.
Soup swap: Try cream of mushroom for a different flavor profile.
Cheese swap: Monterey Jack or Gruyère for a gourmet twist.
Add-ins: Sautéed onions, bell peppers, or broccoli for texture.

Serving Suggestions

Pair with garlic bread and a crisp green salad.
Serve alongside steamed vegetables for balance.
Enjoy with a glass of chardonnay or sparkling water with lemon.

Make Ahead & Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Assemble (unbaked) and wrap tightly for up to 2 months. Thaw overnight in fridge before baking.
Reheat: Warm in oven at 350°F (175°C), covered with foil to retain moisture.

Frequently Asked Questions

Can I make this without cream of chicken soup?
Yes, replace with 2 cups of homemade white sauce.

Can I use whole wheat pasta?
Absolutely, but the texture will be slightly heartier.

Can I make it spicier?
Add crushed red pepper flakes or diced jalapeños to the sauce.